Monday, March 2, 2009

Mushroom Pea Risotto

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Along with the fennel leek soup, we're also having mushroom pea risotto.
  • 1 cup of arborio rice
  • 2 shallots, minced
  • 6 dry shiitake mushrooms, soaked and chopped small
  • 1 1/2 cups of frozen peas
  • 3 cups (give or take 1/2 cup) of vegetable stock
  • 1/2 cup of dry white wine
  • juice of 1 lemon
  • zest of 1 lemon
  • 4 sprigs of thyme
  • a pinch of saffron
  • 2 tablespoons of butter
  • salt and pepper to taste
Soak saffron in lemon juice and set aside. Saute minced shallots in melted butter until softened, about 5 minutes. Add rice and dry white wine. Cook using low heat until wine is absorbed. Add lemon zest, lemon juice with saffron, thyme and 1 cup of vegetable stock. Cook until liquid is absorbed, then add 1 cup of vegetable stock at a time until the rice is cooked through. Stir in mushrooms, peas, salt and pepper to taste.

1 comment:

  1. That looks so yummy. I love risotto. My fave is with asparagus.